Het jy gehoor?

Roast chicken and asparagus salad

(4 to 6 portions, 30 minutes)

  • 45 ml butter
  • 4 chicken breasts (500 g), cut into large pieces
  • juice of 1 lemon
  • 6 eggs
  • 120 g salad leaves of your choice
  • 100 g fresh asparagus, immersed in boiling water for 5 minutes
  • salad dressing of your choice
  • salt and freshly ground black pepper

Heat butter in a medium-sized frying pan. Fry chicken breasts for about 5 to 8 minutes on each side, or until golden brown and cooked. Squeeze lemon juice over chicken and set aside. Bring a pot of water to the boil. Line 6 cups with clingfilm and spray with non-stick spray. Break 1 egg into each cup. Take overhanging clingfilm and fold over eggs, until closed. Tie firmly. Immerse in boiling water and poach for 3 to 5 minutes for a soft egg, or longer if you prefer. Place salad leaves, chicken breasts and asparagus on serving plate. Top with salad dressing. Remove cooked eggs from clingfilm and place on salad. Season well with salt and black pepper. Serve warm